ARTICHOKE WITH ANCHOVY PINTXO 1 Ingredients for 8 pintxos: • 2 Slices of sandwich loaf • 2 Tablespoons of cream cheese • 4 Piquillo Peppers Olmeda Orígenes • 8 Artichokes Heart SIMES • 8 Anchovy Fillets in Olive Oil from the Cantabrian Sea Olmeda Orígenes Directions: 1. Toast the 2 slices of sandwich loaf on both sides 2. Cut 4 circles of each slice of bread with a round cutter (or a little glass) 3. Spread the bread with cream cheese. 4. With a little smaller round cutter, cut the Piquillo Peppers. You will obtain 2 pieces per Piquillo pepper. Place them above the bread smeared with cream cheese. 5. Drain the artichoke hearts boat. Dry the Artichokes with absorbent paper, to prevent release of water into the pintxo. 1 Recipe written by the Blogger Rebeca de Torres on 08/01/16. Available at http://www.lacocinaderebeca.es/2016/01/canapealcachofaanchoa.html